1162—Queue de Bœuf Grillée

Cut the tail into sections twice the usual length, and cook these in a stewpan for five hours with salted water and aromatics.

Drain the sections; dry them well; dip them in melted butter, and roll them in very fine bread-crumbs. Sprinkle with melted butter, and set to grill gently.

Grilled ox tail may be served with any vegetable purée. An ordinary Soubise, or one prepared “à la Noailles,” as explained under the piece of beef of that name, also suits very well.

In any case, the Soubise should be sufficiently thick.

Such sauces as à la Diable, Hachée, Piquante, Robert, Tomato, Italienne, &c., are also suited to grilled ox tail.

N.B.—When the adjunct to grilled ox tail is a highly-seasoned sauce, the sections should first be covered with a coat of mustard, then dipped in melted butter, and finally rolled in bread-crumbs.